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Tonnarelli pasta with eggplants, swordfish and mint

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 1
15 minutes
INGREDIENTS PER 6 PEOPLE

Eggplant sauce, 10.5oz
Cherry tomatoes, 5.3oz
Extra virgin olive oil, 2oz
Tonnarelli pasta, 15.17 oz
Fresh sword fish, 17.64 oz
White wine
Mint
Garlic
Pepper
Salt

PROCEDURE

Cook tonnarelli al dente in abundant salted water. While waiting, heat the extra virgin olive oil in a large saucepan and brown the chopped garlic lightly. Then, add the sword fish, previously cut into thin strips and let it brown. Add white wine and when it’s evaporated add the eggplant sauce, cherry tomatoes and a little of the pasta cooking water. Refine with salt and pepper. Drain tonnarelli and toss them in the saucepan with the sauce, serve topped with the julienne of mint.

Recipe by chef Giovanni Pace

Thanks to Menù

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